For When Only Chocolate Will Help

Cindy, this is posted for you in your time of need. :)

WARNING:  I am not responsible for any negative effects on waistlines or hips.

Better Than The Box Brownies Recipe

This is perfect for boxed brownie lovers — the dense, moist and fudgy texture is not all that different from what you can expect from the boxed mixes. It get’s better, too. This recipe makes richer, more flavorful brownies — without any fuss. They are one-bowl and come together in minutes. There’s also a good chance you already have the ingredients on hand.

Forget Melting Chocolate, Make Cocoa Brownies

The recipe is slightly adapted from Alice Medrich’s Cocoa Brownies found in many of her cookbooks.
Medrich is a genius when it comes to chocolate. Search “brownie recipes” on Google and you’ll see that many recipes call for chocolate that’s melted into butter, then mixed with sugar, eggs and flour. (Not that they aren’t delicious, too).
This recipe is different — and smart.

Instead of using chocolate, Medrich calls for cocoa powder. In removing the chocolate (as well as the fat and sugar that goes along with it), she was able to fine-tune the brownies so that the middles were softer and moist and the tops were shiny and candy-like. The recipe is pure gold.

Fudgy Brownies Recipe

We love these rich and chocolaty brownies with dense, fudgy middles and crinkly tops. They are one-bowl and come together in minutes. There’s also a good chance you already have all the ingredients on hand. Feel free to use either natural or Dutch-processed cocoa powder for these. Both work well and will taste slightly different. If you get a chance, try both and see which is your favorite.

Created By: Joanne and Adam Gallagher

Yield: 16 brownies

Ingredients

• 10 tablespoons (145 g) unsalted butter
• 1 1/4 cups (250 g) granulated sugar
• 3/4 cup plus 2 tablespoons (65 g) unsweetened cocoa powder (natural or Dutch-process)
• 1/4 rounded teaspoon Kosher salt
• 1 teaspoon vanilla extract
• 2 large eggs, cold
• 1/2 cup (70 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
• 2/3 cup (75 g) chopped walnuts or pecans (optional)

Method

1. Position an oven rack in the lower third of the oven and heat to 325 degrees F (163 C). Line the bottom and sides of an 8-inch (20cm) square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).
2. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder and the salt in a medium heat-safe bowl. Rest bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
3. Stir mixture occasionally until the butter has melted and mixture is quite warm. Don’t worry if it looks gritty, it will become smooth once you add the eggs and flour.
4. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.
5. Stir in vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.
6. When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Stir in nuts, if using. Spread evenly in lined pan.
7. Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
8. Cool completely then remove from pan. For the cleanest lines when cutting, place into freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

NOTE:  I used the micro instead of a double boiler for one of the first steps.  I also just greased the pan instead of lining with parchment paper which I don't have.

I have been searching for a non cake homemade brownie recipe for a long time and this one is the best I have found. 

Very rich so cut into small squares.